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The enzyme is deacylated by a water molecule and releases the carboxy terminal portion of the peptide. In immunology, papain is known to cleave the Fc (crystallisable) portion of immunoglobulins (antibodies) from the Fab (antigen-binding) portion. Papain is a relatively heat-resistant enzyme, with an optimal temperature range of 60 to 70 °C. [9]
Chymopapain (EC 3.4.22.6, chymopapain A, chymopapain B, chymopapain S, brand name Chymodiactin) is a proteolytic enzyme isolated from the latex of papaya (Carica papaya).It is a cysteine protease which belongs to the papain-like protease (PLCP) group. [1]
Cysteine proteases are commonly encountered in fruits including the papaya, pineapple, fig and kiwifruit. The proportion of protease tends to be higher when the fruit is unripe. In fact, the latex of dozens of different plant families are known to contain cysteine proteases. [2] Cysteine proteases are used as an ingredient in meat tenderizers.
The relationship between plant papain-like proteases and pathogen responses—such as cystatin inhibitors—have been described as an evolutionary arms race. [19] Some PLP family members in plants have culinary and commercial applications. The family's namesake member, papain, is a protease derived from papaya, used as a meat tenderizer. [20]
The papain enzyme present in the milky latex of immature fruits and leaves is often used in the culinary industry as a meat tenderizer since it is a digestive enzyme. [7] Traditionally, the mountain papaya fruit is also prepared as an infused drink including passion fruit, apple, and other fruits and is often sold by street vendors. [citation ...
Papaya Plant and fruit, from Koehler's Medicinal-Plants (1887) Conservation status Data Deficient (IUCN 3.1) Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Brassicales Family: Caricaceae Genus: Carica Species: C. papaya Binomial name Carica papaya L. The papaya, papaw, is the plant species Carica papaya, one of the 21 ...
Papain – A cysteine protease hydrolase enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis). Paprika red – Paprika – Paprika extract – Paraffins – glazing agent; Parsley (Petroselinum crispum) – Patent blue V – color (blue) Peanut oil/Ground nut oil – mild-flavored cooking oil.
Actinidain (EC 3.4.22.14, actinidin, Actinidia anionic protease, proteinase A2 of Actinidia chinensis) is a type of cysteine protease enzyme found in fruits including kiwifruit (genus Actinidia), pineapple, mango, banana, figs, and papaya. This enzyme is part of the peptidase C1 family of papain-like proteases. [1] [2] [3] [4]
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